How to Cook Sago

4.13 from 8 votes

Learn how to cook sago using this simple tutorial. Read the tips on how to make them tender yet chewy!

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: Asian

Servings: servings

Calories: 105kcal

In a pot over medium heat, bring enough water to cover sago pearls to a boil. Add sago pearls, stir gently, and cook for about 10 minutes or until translucent. Remove from heat, rinse well, and drain.
In the pot, add boiled sago and enough cold water to cover. Cook over medium heat, stirring occasionally, and bring to a boil. When water has boiled for about 6 to 10 minutes, remove from heat, rinse well, and drain.
In the pot, add enough cold water to cover the sago, and again, bring to a boil.
Repeat the process until the pearls are tender but chewy and translucent with no white in the center.
Under cold, running water, rinse sago a few times to remove excess starch.
Keep in a bowl of cold water or in simple syrup until ready to use.

Bring enough water to cover sago pearls to a boil in a pot over medium heat.
Add mini sago pearls, stirring regularly. Boil uncovered, stirring occasionally, for about 8 to 10 minutes or until partially translucent.
Turn off the heat, cover the pot with a lid, and let the sago stand for about 8 to 10 minutes or until completely translucent.
Using a fine mesh sieve, rinse the cooked sago under cold running water to remove excess starch. Drain well.
Keep in a bowl of cold water until ready to use.

In a sauce pot over medium heat, combine sugar and water. Cook, stirring regularly, until the sugar has dissolved.
Allow to slightly cool. Transfer sago into a clean bottle and pour in syrup.

Do not wash the soak or soak them in water prior to cooking. They're made of starch, and contact with liquid will dissolve the balls.
Use plenty of water and bring to a rolling boil before adding the sago to help them from sticking together.
Stir regularly during cooking to distribute heat and allow even cooking.